Makes 2½ cups
By Kerrilynn Pamer
1½ cups raw almonds
¼ cup tamari
½ sheet nori
3 tablespoons black or white sesame seeds, toasted
2 tablespoons dulse flakes
1 tablespoon Holy Herbs Schichimi (page 266; optional)
¼ cup dried goji berries
¼ cup dried coconut flakes
Preheat the oven to 300°F. Spread the almonds evenly on a parchment- lined baking sheet and bake for 10 minutes. Transfer to a medium heat- proof bowl and stir in the tamari. Let the almonds absorb the tamari for about 20 minutes, stirring occasionally. Return the soaked almonds to the baking sheet and bake for an additional 20 minutes. When the almonds are done, they will be a bit sticky.
In the meantime, toast the nori by carefully holding it with tongs and waving it over a lit element for 15 to 30 seconds, watching closely. Set aside to cool.
Put the sesame seeds in a dry skillet over medium heat to toast. Watch them closely while shaking the pan, and when they begin to brown, remove from heat.
Add the almonds to a clean medium mixing bowl with the sesame seeds, dulse, and schichimi (if using). Stir well to combine. Set aside until cool. It will continue to crisp.
In the meantime, fold the nori, and, using kitchen shears, cut it into thin strips (approximately 1 inch by ¼ inch).
Add the nori, berries and coconut. Stir well to combine.